Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.

Roasted & Raw Radish Farro Salad

Name: Roasted & Raw Radish Farro Salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: Farro; Radish; Extra-Virgin Olive Oil; Shallot; Lemon Juice; Honey; Kosher Salt; Black Pepper; Castelvetrano Olives; Roasted and Salted Pistachios; Fresh Mint Leaves; Fresh Dill; Feta Cheese

Recipe by Jaclyn Irwin

Ingredients

Time

35m

Serves

This radish farro salad is made with roasted and raw radishes for a delicious spring forward grain salad. Fold in fresh dill and mint for vibrant and herbaceous flavour.

Side

Ingredients

1 cup

Farro

dry

1 bunch

Radish

divided

1/4 cup

Extra-Virgin Olive Oil

plus extra for roasting

Shallot

2 Tbsp

Lemon Juice

plus zest from one lemon

2 tsp

Honey

1/2 tsp

Kosher Salt

or to taste

1/4 tsp

Black Pepper

or to taste

1/2 cup

Castelvetrano Olives

pitted and halved

1/2 cup

Roasted and Salted Pistachios

roughly chopped

1/4 cup

Fresh Mint Leaves

roughly torn

1/4 cup

Fresh Dill

chopped

1 cup

Feta Cheese

crumbled

Instructions

Preheat the oven to 425℉.

Bring a large pot of salted water to a boil and add the farro. Cook until tender, about 20 to 30 minutes, taste to determine when it's done, it shouldn't be mushy. Once done cooking, drain and rinse with water.

Meanwhile, halve about ¾ of the radishes and place on a baking sheet. Drizzle with olive oil and season with salt and pepper. Transfer to the oven and bake for 20 to 25 minutes, until browned and fork tender.

Thinly slice the remaining radishes on a mandolin and set aside. Thinly slice the shallot on a mandolin.

In a small bowl, whisk together the olive oil, lemon juice and zest and honey. Season with salt and pepper and set aside.

In a large salad bowl, add the farro, roasted radishes, raw radishes, shallot, olives and pistachios. Pour the dressing in and toss well to combine. Fold in the mint, dill and feta and toss gently.

Serve and enjoy!